Mocha Fudge Cheesecake Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 tablespoon instant coffee granules
3 tablespoons coffee liqueur
OR
3 tablespoons strong brewed coffee cooled to room temperature
2 packages (8 ounce) creme cheese softened
3/4 cup bisquick or other baking mix
3/4 cup sugar
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate melted and cooled
***Chocolate Topping***
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur if desired
1 container (8 ounce) sour cream
1 teaspoon vanilla

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Directions:

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved. Beat coffe mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended.

Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes, top of cheesecake will be cracked. Carefully spread Chocolate

Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator. Makes 8 servings.

For Topping: Stir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla.

This recipe from CDKitchen for Mocha Fudge Cheesecake serves/makes 8

Recipe ID: 26544

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